Pies, Tarts & Crumbles

The Perfect Pie Crust

The Perfect Pie Crust – This deliciously buttery, flaky pie crust is so quick and easy to make, and will pair perfectly with your homemade pie filling!

Homemade pie crust dough wrapped in clingfilm on parchment paper.

Today, I bring you my all-time favourite PERFECT pie crust recipe. Because everyone should make pie from scratch every now and again. 😉

A glass pie dish lined with homemade pie crust dough on parchment paper.

Ingredients for The Perfect Pie Crust:

  • plain/all-purpose flour
  • caster/granulated sugar
  • salt
  • unsalted butter
  • ice cold water

This pie crust is so quick and easy to make, and is only made with a few simple ingredients. It can be made by hand using a pastry cutter or two forks, or you can use your food processor!

Once made, you’ll chill the dough for at least 1 hour before use. This just keeps everything cold, which helps to produce the flakiest, most tender crust. Check out my Homemade Cherry Pie! ↓

Glass pie dish lined with homemade pie crust dough with cherry filling and lattice top.

A slice of homemade cherry pie served on a small white plate with ice cream and a fork.

The Perfect Pie Crust - This deliciously buttery, flaky pie crust is so quick and easy to make, and will pair perfectly with your homemade pie filling! #piecrust #homemade #pierecipes

Use this pie crust for these delicious pie recipes!

Enjoy! 🙂

A glass pie dish lined with homemade pie crust dough on parchment paper.
5 from 1 vote
The Perfect Pie Crust
Prep Time: 10 mins
Total Time: 10 mins
Yields: 2 crusts
Calories: 1396 kcal
This deliciously buttery, flaky pie crust is so quick and easy to make, and will pair perfectly with your homemade pie filling!
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Ingredients
  • 2 and 1/2 cups plain/all-purpose flour 312g
  • 2 tablespoons caster/granulated sugar
  • 1 teaspoon salt
  • 1 cup unsalted butter 226g, cold and cubed
  • 6 - 8 tablespoons ice cold water
Instructions
  1. In a large bowl, mix together the flour, sugar, and salt. Add the butter, and using a pastry cutter, or two forks (you may also use a food processor), cut the butter into the flour mixture until it resembles coarse meal with pea-sized pieces.

  2. Add the water, 1 tablespoon at a time, and stir with a rubber spatula or wooden spoon until the crumbs start to form large clumps of dough.

  3. Transfer the dough to a floured surface, and gather into a ball. Cut the dough in half, and shape each half into 1-inch thick discs. Wrap each disc tightly in clingfilm, and refrigerate for at least an hour (and up to 5 days). You can also freeze them for up to 3 months. Thaw overnight in the fridge before use.

Notes

This recipe makes two crusts. You can halve the recipe if you only need one, or you can freeze the other half.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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8 Comments

  • Reply
    Kari
    12th July 2017 at 12:13 am

    What a beautiful pie crust!
    Kari
    http://sweetteasweetie.com/duck-tacos-orange-cherry-salsa/

  • Reply
    Demeter | Beaming Baker
    14th July 2017 at 4:48 pm

    I love baking staples like this! Once you figure the basic recipe, you can use it for everything. 🙂 Also, I know I sound like a broken record, but I have to say it again: your pie game is SO on point! I cannot wait to check out your cherry pie recipe next. LOVE. Pinned, of course! <3

    • Reply
      Marsha
      14th July 2017 at 10:50 pm

      Thanks, Demeter! 🙂 xo

  • Reply
    Kathy carnes
    20th July 2017 at 11:31 pm

    Marsha, what kind of cherries did you use? Bing? Will it have a sweet/sour taste like the store bought versions? I am an experienced cook/baker and recently read an article stating the cherry makes the difference in the flavor. I’m definitely trying this soon! Thanks!

    • Reply
      Marsha
      21st July 2017 at 12:29 am

      You can use any you fancy! Some even use a combination of both sweet and tart cherries. Either work beautifully in this pie 🙂

  • Reply
    Samantha Barnes
    21st June 2018 at 2:31 am

    I love this recipe, but I made a cherry pie with it and the bottom crust didn’t bake. Do you have any suggestions.

    • Reply
      Marsha
      21st June 2018 at 7:44 am

      Hi Samantha! If you check out my Cherry Pie recipe, you’ll see I mention placing my pie dish onto a baking tray when putting it in the oven. The baking tray becomes hot and helps to bake the pie crust underneath. I hope that helps! 🙂

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